[Ewe and cow ricotta. An updating on nutrient composition]
1999
Mattera, M. | Aguzzi, A. | Nicoli, S. | Cappelloni, M. | Lucarini, M. | Squasi, M.C. | Marletta, L. (Istituto Nazionale della Nutrizione, Rome (Italy))
A study was carried out to bring up to date the composition of ricotta produced in Italy, taking into account processing, breeding and milk composition variables. Five sheep milk, six cow milk and one with blended milk ricotta samples, including both industrial and artisanal products, were analysed. The compositions of sheep milk ricotta samples (industrial products) don't show significant differences in comparison to cow milk samples, but Ca and P content was higher in the cow milk samples; artisanal sheep products show a lipid and ash content greater than industrial sheep samples. The amino acid composition is similar and the protein quality is good (chemical score 91 for sheep and 89 for cow milk ricotta samples) in both ricotta types. Significant differences in fatty acid composition have not been observed, particularly for the saturated acid; the P/S ratio ranges from 0.1 for the sheep milk ricotta to 0.06 for the cow milk ricotta. Cholesterol content varies between 35 and 7l mg/100 g. Our experimental data point out little differences between ricotta industrial types and were lower than previously reported data. Chemical composition of industrial ricotta samples shows a greater homogenity than artisanal products
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